Sopa Negra(ish) Beans

Finely dice the onion, garlic, red pepper, jalapeño and tomatoes. Heat a glug of olive oil in a large saucepan set over a medium heat. Add the garlic, red pepper, jalapeño and ½ the onion and cook for 10 mins until softened.

Add the ground cumin, oregano and ⅓ the tomatoes to the pan. Season with salt and black pepper, then cook for 5 mins until soft. Tip in the black beans with their juices and add the water. Simmer for 10 mins, stirring occasionally, until the beans are soft and starting to break down. Mash slightly with a potato masher if needed. Squeeze in the juice of ½ the lime and adjust seasoning to taste.

Meanwhile, bring a large saucepan of water to the boil. Lower in the eggs and cook for 8 mins. Drain, run under cold water and peel.

To make the salsa, add the remaining tomatoes and onion to a bowl. Roughly chop the coriander, saving a few leaves for garnish, and stir through the beans along with the juice of the remaining lime. Season with salt to taste. Finely slice the jalapeño for garnish.

Divide the beans between bowls. Halve the eggs and place on top. Spoon over the salsa and scatter with jalapeño slices and the reserved coriander leaves.